These No-Bake Pink Pitaya Cheesecake bars are calling our names! With their fabulous pink hue, thanks to Suncore Foods® Pink Pitaya Powder, they're not just a treat for your taste buds but also a feast for the eyes! These bars are perfect for sharing with friends or enjoying solo while soaking up the Friday vibes. Dive into this slice of pink paradise and let joy, fun, and BBQ flair fill your gatherings. You definitely deserve something sweet to celebrate all your hard work this week! Let’s make this weekend unforgettable, one delicious bite at a time!
Yield: 9 bars
Prep Time: 45 minutes
Graham Cracker Crust:
1½ cups graham cracker crumbs
2 tsp light brown sugar
Pinch of salt
8 tbsp (1 stick) unsalted butter, melted
Cheesecake Filling:
16 ounces cream cheese, room temperature
1½ cups (180g) powdered sugar
½ cup (125g) whole milk plain Greek yogurt, room temperature
2 tsp vanilla extract
1 cup (240g) heavy whipping cream
4 tsp Suncore Foods® Pink Pitaya Powder
Optional Topping:
Fresh whipped cream
Click Here for Step-by-Step Directions ▼
1. Prepare the Crust — Line an 8-inch square baking pan with parchment paper. In a medium bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Place the crust in the freezer for about 30 minutes while preparing the cheesecake filling.
2. Make the Cheesecake Filling — In a large bowl, beat the cream cheese with a hand mixer until smooth, light, and fluffy. Add the powdered sugar and vanilla extract, mixing until fully incorporated. Add the Greek yogurt and mix until smooth.
3. Whip the Cream — In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Assemble the Layers — Divide the cheesecake filling evenly between two bowls. Remove the crust from the freezer and spread one half of the plain cheesecake filling evenly over the crust. Return the pan to the freezer while preparing the pink layer. Add the
Suncore Foods® Pink Pitaya Powder to the remaining cheesecake filling and mix until the color is fully incorporated. Remove the pan from the freezer and carefully spread the pink cheesecake layer over the plain layer. Smooth the top with an offset spatula or spoon.
5. Chill & Serve — Refrigerate overnight, or until fully set. Lift the cheesecake from the pan using the parchment paper and cut into 9 equal squares. Top with fresh whipped cream if desired and serve chilled.
